Halve the Brussels sprouts and blanch in boiling water. Then fry in a pan with a little butter. Cut the bacon into pieces and fry until crisp. Dry-roast the hazelnuts in another pan, together with pieces of rye bread. Arrange the baby salad leaves in a dish and top with the Brussels sprouts, bacon, hazelnuts and rye bread croutons. Garnish with red onion rings or wedges, large dollops of Snøfrisk®, the honey and the thyme.